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Effect of honey high-temperature short-time heating on parameters related to quality, crystallisation phenomena and fungal inhibition

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LWT - Food Science and Technology 37 (6) 669 (2004)
DOI: 10.1016/j.lwt.2004.02.005
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Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

Luciana Albuquerque Caldeira, Érika Endo Alves, Antonia de Maria Filha Ribeiro, et al.
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DOI: 10.1590/s0100-204x2018000200009
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Survival of free and microencapsulated Bifidobacterium: effect of honey addition

Luciana Favarin, Roberto Laureano-Melo and Rosa Helena Luchese
Journal of Microencapsulation 32 (4) 329 (2015)
DOI: 10.3109/02652048.2015.1017620
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Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

Food Science and Technology 40 (3) 629 (2020)
DOI: 10.1590/fst.15519
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